Mini Shrimp Rolls

admin_cookinglight 2 Min Read

Ingredients

6 Servings

Kosher salt

1

pound medium shrimp, shelled, deveined

1

/4 cup plus 1 tablespoon mayonnaise

1

small celery stalk, peeled, finely chopped (about 3 tablespoons)

1

tablespoon finely chopped fresh chives

1

tablespoon grapeseed oil

1

teaspoon fresh lemon juice

1

teaspoon prepared horseradish
Freshly ground black pepper

24

mini soft dinner rolls (each about 1 1/2 x 1 1/2-inch; such as Martin’s potato rolls or King’s Hawaiian)

1

/4 cup (1/2 stick) unsalted butter, melted

1

/2 cup celery leaves or crushed potato chips

Preparation

  1. Step 1

    Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2–4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.

    Step 2

    Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3-inch); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD Shrimp salad can be made 1 day ahead. Cover and chill.

    Step 3

    Preheat oven to 375°. Using a small serrated knife, make a 1/2-inch-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England–style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.

    Step 4

    Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.

Nutrition Per Serving

1 serving contains:
Calories (kcal) 650
Fat (g) 35
Saturated Fat (g) 7
Cholesterol (mg) 70
Carbohydrates (g) 67
Dietary Fiber (g) 3
Total Sugars (g) 6
Protein (g) 20
Sodium (mg) 860
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